Nutrition Exam 1 Chapter 2

Front 1

Top 3 causes of death in American

Back 1

#1 Heart Disease
#2 Cancer
#3 Stroke

Front 2

Nutrition Assessment
definition

Back 2

: a comprehensive analysis of a person's nutritional status

Front 3

Dietary Reference Intakes (DRIs) and AMDRs

Back 3

Specific nutrient recommendations for individuals

Front 4

Dietary Guides for Americans 2010

Back 4

Broad dietary and lifestyle advice to prevent chronic dz

Front 5

MyPlate

Back 5

Food guidance system that creates dietary patterns that meet the Dietary Guidelines

Front 6

When was it necessary to prevent deficiencies? What are we focused on today?

Back 6

-in WW2, armed forces had to qualify
-Now, focus on preventing disease

Front 7

Dietary Reference Intake (DRIs)

Back 7

Provide recommended intake of specific nutrients for healthy people in different life stages

Front 8

Estimated Average Requirement (EAR)
definition and use

Back 8

Meet the nutrient needs of 50% of a particular population
-for establishing policy
-for research

Front 9

Recommended Dietary Allowance (RDA)

Back 9

Meets the nutrient needs for 97-98% of a particular population

Front 10

Adequate Intake (AI)

Back 10

Amount thought to be adequate for most people
-AI is used when EAR and RDA can't be determined
-Target intake level of a nutrient based on people's estimated dietary intake

Front 11

Tolerance Upper Intake Level (UL)

Back 11

Higher nutrient intake than this would be harmful
-Intake above UL can be harmful
-Only happens if they take a supplement

Front 12

Estimated Energy Requirement (EER)

Back 12

the average kcal intake predicted to maintain health in an adult
-Considers an individual's:
-Weight -Height -Age -Gender -Physical Activity Level

Front 13

Acceptable Macronutrient Distribution Ranges (AMDRs)

Back 13

indicated percentages of daily kcal intake that should consist of carbs, proteins and fats

CARB 45-65% daily kcals
FATS 20-35%
PROTEIN 10-35%

Front 14

PURPOSE of the Dietary Guidelines for Americans 2011

Back 14

provide scientific based recommendations to promote health and reduce chronic disease risk through diet and physical activity

Front 15

AUDIENCE for the Dietary Guidelines for Americans 2011

Back 15

For individuals aged 2 year sand older, including those at risk for chronic disease
-Developed out of a concern for "overnutrition in Americans"
-Policymakers
-Nutrition Educators

Front 16

Key Recommendations for the the Dietary Guidelines for Americans 2011 (5)

Back 16

1. Balance kcal to manage weight
2. Food and food components to reduce
3. Food and Nutrients to Increase
4. Build healthy eating patterns
5. Helping American become healthier

Front 17

MyPlate- what's on it?

Back 17

Fruits, Vegetables, Grains and Proteins - Dairy to Drink

Front 18

Diet Planning Principles
ABCDEMV

Back 18

Adequacy
Balance
(kcaloric) Control
(nutrient) Density
Empty kcalorie
Moderation
Variety

Front 19

Adequacy

Back 19

providing sufficient energy and enough of all the nutrients for healthy people

Front 20

Balance

Back 20

consuming the right proportion of foods

Front 21

Moderation

Back 21

providing enough but not too much of a food or nutrient

Front 22

Variety

Back 22

eating a wide selection of foods within and among the major food groups

Front 23

kcaloric Control

Back 23

balancing the amount of foods and energy to sustain physical activites and metabolic needs

Front 24

Empty kcalorie

Back 24

Denotes foods that contribute energy but lack nutrients

Front 25

nutrient Density

Back 25

measuring the nutrient content of a food relative to its energy content

Front 26

Empty calorie foods
VS
Nutrient Dense foods

Back 26

EMPTY- foods that provide excess kcal in relation to nutrients
DENSE- foods with high amounts of nutrients compared to kcal value

Front 27

Discretionary Calorie Allowance

Back 27

the kcals needed to maintain weight minus those needs to meet nutrient needs

Front 28

What makes discretionary calorie allowance increase/decrease?

Back 28

INCREASE -exercise
DECREASE -no exercise, elderly, watching calories

Front 29

Serving VS
Portion

Back 29

SERVING: an amount of a food that is based on the USDA standards
PORTION: the amount of food an individual chooses to eat or that is served at one time

Front 30

Portion Distortion

Back 30

when a portion differs from a "serving size"

Front 31

When- Nutrition Labeling Act (NLEA)

Back 31

1990

Front 32

5 Mandatory Components of a Food Label

Back 32

1. List of ingredients
2. Information about the manufacturer
3. Nutrition information
4. Statement of identity
5. Net contents of the package

Front 33

Nutrition Facts Panel

Back 33

A part of the food label that states the content of selected nutrients in a food in a standard way prescribed by the FDA
-By law, the food label must appear on all processed food products

Front 34

Daily Values

Back 34

Established reference levels of nutrients- based on 2000 kcal diet. Used only on food labels.
Ex. 20% total fat for the day
-For adults 19-50

Front 35

How are ingredient listed?

Back 35

In descending order of predominance by weight

Front 36

Food Additive

Back 36

Chemical or other substance that becomes a part of food product either intentionally or accidentily

Front 37

Why are food additives added?

Back 37

-Maintain product consistency
Ex. adding green to mint ice cream
-Add color and flavor
-Preservatives for stability and freshness
-Improve nutritional value of food

Front 38

Nutrient Content Claims

Back 38

Describe the level of a nutrient or dietary substance in the product

Front 39

Excellent/High Source
Good Source
Poor Source

Back 39

>20% of DV EXCELLENT
10-19% of DV GOOD
<10% of DV POOR

Front 40

Reduced
Fat Free
Low Fat

Back 40

Reduced < or = to 25%
Fat Free <0.5 g of fat/serving
Low Fat 3 g or less /serving

Front 41

Sodium Free
Low sodium
Sugar- free

Back 41

Sodium Free <5 mg of sodium/serving
Low sodium 140 mg or less/serv
Sugar- free <0.5 g of sugar per serving

Front 42

What does Organic Food mean?

Back 42

-no synthetic fertilizers or pesticides and no GMOs
-protection of the soil
-promotion of biodiversity
-no drugs and access to outdoor grazing, for livestock and poultry

Front 43

What does it mean?
100% organic
Organic
Made with organic ingredients

Back 43

-100% organic- No synthetic ingredients
-Organic- 95% organic ingredients
-Made with organic ingredients- at least 70%

Front 44

Terms mistaken for "organic"

Back 44

free range, hormone free, natural

Front 45

Natural
defined

Back 45

minimally processed foods that are free of synthetic preservatives, artificial additives, hydrogenated oils, stabilizers, and emulsifiers
-NOT regulated

Front 46

Populations who should eat organic

Back 46

-pregnant women
-infant, toddlers, children